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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Articles

Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

Yinong WeiDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information

Tao ZhangDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information

Fanqianhui YuDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information

Yong XueDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaCorrespondence[email protected]
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Zhaojie LiDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information

Yuming WangDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information

Changhu XueDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information

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Pages 1778-1788 | Received 13 Dec 2016, Accepted 10 Mar 2017, Published online: 23 Aug 2018

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https://doi.org/10.1080/10942912.2017.1306557
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Chang Zhang, Lei Chen & Hui Teng. (2024) Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties. Food Chemistry 437, pages 137839.
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Minxin Lu, Chang Zhang, Boyu Chen, Chao Ai, Lei Chen & Hui Teng. (2024) Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan. International Journal of Biological Macromolecules 257, pages 128323.
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Oni Yuliarti, Lisa Ng, Wen Min Koh, Muhammad Faiz Bin Muhd Faizal Abdullah Tan & Aan Dwi Sentana. (2023) Structural properties of meat analogue with added konjac gels. Food Hydrocolloids 142, pages 108716.
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Yong Wang, Woojoeng Kim, Rishi Ravindra Naik, Patrick T. Spicer & Cordelia Selomulya. (2023) Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein. Food Hydrocolloids 140, pages 108611.
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Sha Liu, Liya Niu, Jin Tu & Jianhui Xiao. (2023) The alleviative effect of curdlan on the quality deterioration of konjac glucomannan thermo-irreversible gels after commercial sterilization at 121 °C. International Journal of Biological Macromolecules 238, pages 124134.
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Xuehua Zhang, Quanyou Guo & Wenzheng Shi. (2023) Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate. Ultrasonics Sonochemistry 92, pages 106258.
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Xue Zhao, Chang Zhou, Xinglian Xu, Xianming Zeng & Tong Xing. (2022) Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste. LWT, pages 114230.
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Xiaowei Zhang, Zan Cheng, Xiaoyan Zhao, Hongkai Liu, Haifang Hu, Meng Wang & Junguo Guo. (2022) Effects of the oat β-glucan on the functional and structural properties of defatted walnut meal flour. Food Chemistry Advances 1, pages 100071.
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Shuang Li, Songyi Lin, Pengfei Jiang, Zhijie Bao, Sibo Li & Na Sun. (2022) Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels. Foods 11:16, pages 2517.
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Qi Wu, Wei Wang, Xue‐peng Li, Shu‐min Yi, Hong‐bo Mi, Yong‐xia Xu & Jian‐rong Li. (2022) Gel properties of blue round scad ( Decapterus maruadsi ) mince as influenced by the addition of egg white powder . Journal of Texture Studies 53:4, pages 563-576.
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Jiao Yu, Linlu Song, Hong Xiao, Yong Xue & Changhu Xue. (2022) Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel. LWT 154, pages 112555.
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Konstantinos Kotsanopoulos, Sudhanshu S. Behera & Ramesh C. Ray. 2022. Fruits and Vegetable Wastes. Fruits and Vegetable Wastes 343 364 .

Sara Basiri. (2021) Applications of Microbial Exopolysaccharides in the Food Industry. Avicenna Journal of Medical Biochemistry 9:2, pages 107-120.
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Marek Aljewicz, Ana-Isabel Mulet-Cabero & Peter J. Wilde. (2021) A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification. Food Hydrocolloids 113, pages 106486.
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Katsuyoshi Nishinari, Hongbin Zhang & Takahiro Funami. 2021. Handbook of Hydrocolloids. Handbook of Hydrocolloids 887 921 .

Deepak Kumar Verma, Alaa Kareem Niamah, Ami R. Patel, Mamta Thakur, Kawaljit Singh Sandhu, Mónica L. Chávez-González, Nihir Shah & Cristobal Noe Aguilar. (2020) Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health. Food Research International 133, pages 109136.
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Christoph Simon Hundschell & Anja Maria Wagemans. (2019) Rheology of common uncharged exopolysaccharides for food applications. Current Opinion in Food Science 27, pages 1-7.
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Qianru Li, Peisen Wang, Song Miao, Longtao Zhang & Baodong Zheng. (2019) Curdlan enhances the structure of myosin gel model. Food Science & Nutrition 7:6, pages 2123-2130.
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Chang Hoon Lee & Koo Bok Chin. (2019) Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages. International Journal of Food Science & Technology 54:2, pages 550-557.
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Xiangyu Liu, Tao Zhang, Yong Xue & Changhu Xue. (2019) Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage. Food Hydrocolloids 87, pages 772-782.
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Tanyamon Petcharat & Soottawat Benjakul. (2017) Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena. RSC Advances 7:83, pages 52423-52434.
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Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

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Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

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